Fliou Salad with Green Olives

Pick the fliou leaves from their stems, discarding any tough or woody stems. Rinse the leaves thoroughly under cold running water to remove any soil or debris. Lay them on a clean kitchen towel or paper towels and pat gently until completely dry. Excess moisture will dilute the dressing and make the salad watery, so take care to dry the leaves well. Once dried, roughly chop or tear the leaves into bite-sized pieces to release their essential oils and make the salad easier to eat.

If using whole olives with pits, use a small knife to slice the flesh away from the pit in thin strips, or press each olive firmly with the flat side of a knife to crack and remove the pit. If using pre-pitted olives, simply slice them in half or leave them whole depending on your preference. Rinse the olives briefly under cold water if they taste excessively salty, then drain and pat dry. The olives should be flavorful and briny but not overwhelmingly salty.

Remove one quarter of a preserved lemon from the jar. Use a spoon or your fingers to scoop out and discard the soft pulp from the interior, leaving only the golden-yellow rind. Rinse the rind under cold water to remove excess salt. Slice the rind into very thin strips or fine small dice. The preserved lemon rind should be used sparingly as it is intensely flavored — a little goes a long way in seasoning and elevating the entire dish.

In a small bowl, combine the freshly squeezed lemon juice, finely minced garlic, ground cumin, a small pinch of sea salt, and freshly cracked black pepper. Whisk together until the salt dissolves. Slowly drizzle in the extra virgin olive oil while whisking continuously to create a lightly emulsified dressing. Taste the dressing and adjust the balance of acid, salt, and richness as needed before adding it to the salad.

In a large mixing bowl, combine the prepared fliou leaves, green olives, and preserved lemon strips. Pour the dressing over the salad and toss gently but thoroughly using clean hands or two large spoons, ensuring every leaf and olive is well coated. Taste the finished salad and adjust seasoning if necessary, keeping in mind the preserved lemon and olives contribute significant saltiness. Transfer to a serving plate or shallow bowl and arrange attractively.

Instead of: Fresh Fliou (Pennyroyal Mint)

Use: Fresh spearmint combined with a small amount of fresh oregano or marjoram to approximate the slightly earthy, intense character of fliou

Instead of: Preserved Lemon

Use: Fresh lemon zest mixed with a pinch of fine sea salt, rested for 10 minutes to slightly soften; the flavor will be brighter and less complex but still pleasant

Instead of: Moroccan Green Olives

Use: Picholine, Castelvetrano, or Cerignola green olives, which offer a similar mild bitterness and firm texture

Instead of: Extra Virgin Olive Oil

Use: Argan oil for a distinctly Moroccan flavor profile with a richer, nuttier character; use cold-pressed culinary-grade argan oil only